About the Book
This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization. By-products and wastes from vegetable processing have been gathering attention in the food industry due to the management of residues that pose significant disposal challenges. This book not only addresses these concerns but also underscores the potential of these by-products as sources of value-added phytochemicals, with a focus on the recovery of bioactive phytochemicals and technologically critical secondary metabolites. This book covers vegetable by-products’ economic significance, ecological implications, and their applications spanning nutrition, health, and industry.
Divided into 13 chapters, the book offers an overview of the phytochemical, nutritional, biochemical and physicochemical properties of vegetable processing wastes. It discusses process by-products of diverse vegetables, including fennel, garlic, onion, artichoke, cauliflower, broccoli, bitter melon, bell pepper, chili pepper, chayote, cucumber, eggplant, green plantain banana, pumpkin and tomato. In each chapter, readers will find an economic perspective for each biowaste, the chemical analysis of the bioactive compounds, their biological and functional properties, and relevant food and non-food applications of extracts and bioactive compounds from vegetable by-products. This book, coupled with its companion volume, "Bioactive Phytochemicals in By-products from Leaf, Stem, Root, and Tuber Vegetables," serves as an indispensable resource for students, scholars, and researchers seeking to deepen their understanding of this research area. It also extends its relevance to professionals within the food industry, offering the latest insights and findings from cutting-edge research.
Table of Contents:
Part I General Aspects.- Chapter 1 Introduction to bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.- Part 2 Phytochemicals from bulb vegetable by-products.- Chapter 2 Phytochemicals from garlic (Allium sativum L.) by-products.- Chapter 3 Phytochemicals from onion (Allium cepa L.) by-products.- Chapter 4 Phytochemicals from Fennel (Foeniculum vulgare) by-products.- Part 3 Phytochemicals from flower vegetable by-products.- Chapter 5 Phytochemicals from Artichoke (Cynara cardunculus var. scolymus L.) by-products.- Chapter 6 Phytochemicals from Cauliflower (Brassica oleracea) by-products.- Part 4 Phytochemicals from fruit vegetable by-products.- Chapter 7 Phytochemicals from Bell pepper (Capsicum annuum) by-products.- Chapter 8 Phytochemicals from Chayote (Sechium edule) by-products.- Chapter 9 Phytochemicals from Cucumber (Cucumis sativus) by-products.- Chapter 10 Phytochemicals from Eggplant (Solanum melongena L.) by-products.- Chapter 11 Phytochemicals from Pumpkin (Cucurbita maxima) by-products.- Chapter 12 Phytochemicals from tomato (Solanum lycopersicum L.) by-products.- Part 5 Future trends and conclusion.- Chapter 13 Future trends and conclusion for bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.
About the Author :
Mohamed Fawzy Ramadan is a Professor of Food Chemistry and Biochemistry at the Department of Clinical Nutrition, Faculty of Applied Medical Science, Umm Al-Qura University, Makkah, Saudi Arabia. His main research interests are focused on food chemistry, food science, and nutrition, and he has broad experience in the fields of plant molecular biology, biochemistry, physiology, and biotechnology, with a specialization in food chemical safety, sensory evaluation, and functional food. Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). He continued his postdoctoral research at ranked universities such as the University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2012, he was appointed as a visiting professor at the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.
Prof. Ramadan published over 400 research papers and reviews in international peer-reviewed journals. He also edited and published several books and book chapters (Scopus h-index is 52 and more than 9500 citations). He also holds a patent on the formulation and functionality of Phenolipids for novel foods and pharmaceuticals (WO2016097779 A1, 2016). Since 2003, Prof. Ramadan has been a reviewer and editor in several highly cited international journals, such as Earth Systems and Environment, Journal of Medicinal Food, eFood, Journal of Umm Al-Qura University for Applied Sciences, and Journal of Advanced Research. He is the editor-in-chief of Journal of Umm Al-Qura University for Medical Science.
Throughout his career, Prof. Ramadan received several awards, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), the European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).
